Results 101 to 110 of about 7,269 (242)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2018 The aim of this work was to test some solvents in order to improve the free amino acids extraction from lyophilised brewer’s yeast. The brewer’ yeast was treated with four types of extraction solvents: Solvent I – acetonitrile 25%/HCl 0.01M (ACN ...
Andreea STĂNILĂ +4 more
doaj +1 more source
A comparison of certain extracting agents for extraction of adenosine triphosphate (ATP) from microorganisms for use in the firefly luciferase ATP assay [PDF]
Firefly luciferase ATP assay is used in clinical and industrial applications, such as determination of urinary infection levels, microbial susceptibility testing, and monitoring of yeast levels in beverages.
Chappelle, E. W. +2 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku +5 more
wiley +1 more source
The effect of Bacillus sphaericus upon the susceptibility of Anopheles quadrimaculatus to Plasmodium berghei. [PDF]
, 1990 Volume:
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The barley–malt–beer chain: A process and food safety approach
JSFA reports, Volume 6, Issue 5, Page 144-159, May 2026.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
wiley +1 more source
The nucleotide sequences of two tryptophane-tRNAs from brewer's yeast [PDF]
, 1971 The study entitled “Observance of PMC and Its Relation to the Presence of Three Levels of Politeness” investigates politeness realizations according to Principles of Mutual Consideration (PMC) between two different cultures and its relation to the ...
Keith, G. +3 more
core +4 more sources
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4394-4405, May 2026.Abstract BACKGROUND Temperature and moisture content are recognized as the main factors responsible for mycotoxin production in stored grain, while the role of gaseous environment, particularly interstitial CO2, remains unexplored. This study investigated the relationship between interstitial CO2 concentration (generated metabolically in air spaces ...
Aanchal Pande +3 more
wiley +1 more source
Fermentação primária da cerveja em contínuo : cinética de imobilização da levedura e qualidade do produto [PDF]
, 2005 A one stage continuous primary beer fermentation consisting of brewing yeast immobilized on spent grain particles in a gas lift reactor was studied. The goal of this work was to adjust the flavor of the continuously produced green beer to the desired ...
Brányik, Tomáš +2 more
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, 1999 The general designation of thionins has been proposed for a family of homologous peptides that includes purothionins, which were first isolated from wheat seeds (Balls el #/., 1942) and their homologues from various taxa that have been named viscotoxins ...
García Olmedo, Francisco
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RNA Modifications: Current Understandings and Future Perspectives
MedComm, Volume 7, Issue 5, May 2026.Types of RNA modification. We have summarized the currently common types of RNA modifications, including ac4C, m6A, m1A, m5C, m3C, m7G, and ψ, and visually characterized their features through structural formulas. The characteristic structures are marked with a background color different from the background color.
Shiyu Xiao +7 more
wiley +1 more source